Choco­late short­bread ice-cream sand­wich

Isis Town and Country - - Life -

Makes 10-12 sand­wiches

In­gre­di­ents

220g but­ter, slightly soft­ened 1 cup ic­ing sugar ½ tsp vanilla essence 1½ cup corn­flour ¾ cup flour ¼ cup co­coa ½ litre ice-cream

Method

Pre­heat oven to 150C. Line two bak­ing trays with pa­per. Cream the but­ter, sugar and vanilla un­til light and fluffy. Sift in the corn­flour, flour and co­coa, mix­ing un­til it forms a soft dough. Wrap in plas­tic wrap and place in the fridge for 20 min­utes. Roll the dough on a lightly floured bench to a ½ cm thick­ness. Cut into rounds us­ing a 6cm cut­ter and place on bak­ing pa­per. Bake in the oven for 20 min­utes un­til cooked. Re­move and cool. Be­fore serv­ing, sand­wich two bis­cuits to­gether with your favourite ice-cream. Re­turn to the freezer for 20 min­utes to chill, then serve.

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